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Cooking for me is very stimulating. It combines equal portions art, science and adventure! Every new dish I prepare is like a journey of discovery which I feel like sharing with others, and hence this blog.

I’ve always loved cooking, first with my mother and then since marriage, with my mother-in-law. Both of them have taught me many of the dishes I’ve cooked and also encouraged my interest in learning about these dishes. While my mother’s cooking was mainly from south Karnataka, my mother-in-law’s is from the coast, mainly the Udupi/Kundapura region.

Since moving to the US, I’ve also been exposed to many other cuisines from around the world. Trying them at home, and making them a success has been a very satisfying experience.

I’ve modified many of the recipes that I’ve come across, either to make them vegetarian, or to make them easier to make, or even to make them more flavorful. Sometimes for all three!

I hope you find something you like in my blog. Do try these recipes and let me know if you like them. Your comments will be highly appreciated!

For the love of cooking

Tag Archives: gobi manchurian

Anytime favorite in my family and a must to order appetizer when we go to Indian restaurants. Tangy spicy sweet sauce with crunchy cauliflower bites is just irresistible and my kids are never satisfied without asking for seconds! It’s become a regular thing to make at home too!

Ingredients:

Medium size cauliflower-1

Medium size onion-1

Capsicum/Bell pepper-1/2

Spring onions-a small bunch

Coriander/ Cilantro- 8 to 10 strands

Garlic cloves- 6

Ginger-Small piece

Green chillies/- 5 (medium hot)

All purpose flour/ Maida- 3 Tbsp

Rice flour-1 Tbsp

Corn Flour- 3 Tbsp

Red chilli powder- According to spice level

Black pepper- 1 tsp

Salt –to taste

Tomato Ketchup -1/2 cup

Red Chili sauce -1tbsp or according to your spice level

White vinegar-1tbsp

Soy Sauce-1 Tbsp

Sugar-A pinch

Oil for frying

Preparation

Cut the base of the cauliflower and separate the florets. Soak them in salt water for 5-10 minutes in order to remove dirt and germs. Dry the florets.

Mix all the flours, red chilli powder, pepper powder and salt, add the florets to the dry powder and mix well. Add 4-5tbsp of water just enough for the mixture to form a thin coat on the florets. Too much water will make the manchurian soggy.

Heat oil in a frying pan and fry the battered florets till they turn golden brown on medium high heat. Keep them aside while you prepare the sauce.

Sauce

Heat 2-3 Tbsp of oil in a pan. Add minced garlic cloves, ginger, and green chilies. Sauté for a minute and add chopped onions. Cook till they turn translucent. Now add capsicum/bell pepper and spring onions. They do not have to be cooked long (they have to be crispy). Add salt (according to taste), tomato ketchup, red chili sauce, vinegar, soy sauce, a pinch of sugar and mix well. Finally toss the fried florets with the sauce for a minute, garnish with cilantro/coriander and serve HOT!!!